I converted this recipe to cook in the oven. Cooked a 13.5 lb "Boston Butt" and of course it wouldn't fit in a slow cooker. Thanks to all who gave suggestions on oven temp. End result: used 6 cans of rootbeer, cooked 6 hours at 300 deg. in oven, drained, pulled apart and covered with Krafts Hickory Smoked BBQ sauce, which I heated first and added about 4-6 oz. of Burbon (to taste). Tossed and let cool in two alum. 1/2 pans. Ref. over nite and put in oven next day at 300 deg. for two hours to heat. Served to our friends as we watched the Eagles Beat the Giants! What a game, and I didn't have to spend the day in the kitchen cooking. Everything was done the day before, and everyone raved over how moist the pork was. Excellent Recipe. Go Eagles!

Reviewed On: Jan. 17, 2009